Have you got any leftover potatoes? Rather than throwing them out, why don't you whip up this one-pan ham hock and kale hash recipe for a delicious, warming dish perfect for a cold winter's evening?
- 400g potatoes, quartered or cubed
- ½ onion, chopped
- 1 garlic, chopped
- 1 twig rosemary, needles removed and finely chopped
- 80g kale, shredded (weight after stalks removed)
- 100g ham hock (or other cooked ham/bacon), shredded
- 50g Gruyère cheese, grated (or use an alternative cheese such as Emmental)
- poached egg (optional)
For the sauce
- 1tbsp white wine vinegar
- 1tsp grainy mustard
- 1tsp Dijon mustard
- For this recipe, cook the potatoes in a pan of salted water. Allow to cool before cutting into cubes or quarters.
- Season well with salt and black pepper. Heat a large frying pan over a high heat.
- Slide the potatoes in, spread out and resist the urge to move them about until they're nice and crispy.
- When all sides have crisped up, remove from the pan, turn the temperature down and add the onion, garlic and rosemary and cook for 4 minutes until softened.
- Add the kale, then cook for another 5 minutes before returning the potatoes to the pan, along with the ham hock.
- Turn the temperature up to high. When the pan is hot, add the sauce and cheese and toss to coat everything. As soon as the liquid has evaporated, turn the heat off and serve.
- Add a poached egg if desired.
Recipe courtesy of Bord Bia - head over towww.potato.ie for more recipes.